In summer, various types of veggies are often available at bargain prices at farmers’ markets and regular supermarkets. A good harvest and abundant supply usually benefits the customers – and this typically applies to zucchini, eggplant, and tomatoes in july and august. If you have some of these veggies sitting in your fridge, you should definitely check out this Easy Ratatouille with Soft Wheat (Sonnenweizen). It’s a quick-to-make dinner and absolutely delicious!
Ratatouille is a favorite lunch and/or dinner option for us in the summer. It is incredibly easy to prepare, and the veggie stew really tastes fantastic! Whether served with some soft wheat (Sonnenweizen), rice, pasta, or other sides – this French summer dish is a great way to get plenty of veggies and flavors into your diet.
Many people probably connect »ratatouille« with the animated Disney movie of the same name. Ratatouille plays a significant role in the movie. The dish looks more elaborate in the motion picture with its neatly layered veggie slices, but ratatouille can be prepared in various ways. This version here is most likely one of the simplest – uncomplicated and rather rustic.
Ultimately, it doesn’t matter whether you spend time chopping everything neatly and layering it in a baking dish or simply cut the veggies into cubes and cook them in a pot or frying pan. While the layered version might look more visually appealing, there is no real difference in taste once it’s on the plate. At least in my opinion. Some others may think differently…
Anyway. You can serve ratatouille just as it is with some bread. But you can also add a bit more as a side: soft wheat (Sonnenweizen), rice, pasta, polenta, or mashed potatoes – all of them are great sidekicks for a simple ratatouille. If you prefer some meat or chicken on the side – also fine. Works the other way round as well… then ratatouille is simply accompanying a meaty dish, for example.
We’ve also prepared the classic version and published the recipe here on the blog. It takes more time to layer the veggies, but it also looks really beautiful when you put a little more effort into the preparation. So in case you want to try our cookbook-style Classic Ratatouille – go for it! We like it a lot too… but for us it’s a weekend task and less practical for a weeknight dinner.
Similar in appearance and level of effort to the classic version, but an entirely different concept: our Simple Ratatouille Tart. For this recipe, the veggies are arranged on top of a delicious sour cream and cheese filling. It’s a fantastic combination. You can serve this tart as a starter or a main course – and it also tastes great reheated for lunch the next day. So good!
INGREDIENTS / ZUTATEN
(4 servings)
some olive oil for frying
1 medium eggplant, diced
2 red onions, sliced
2-3 garlic cloves, finely chopped
2 medium zucchini, diced
2 bell peppers (red or yellow), chopped
3 large tomatoes, chopped
1 tsp. veggie stock powder*
5-6 large sage leaves
2-3 sprigs of thyme, leaves only
1 sprig of rosemary
salt, pepper
9 oz. (250g) soft wheat* as a side (or cooked rice)
(4 Personen)
etwas Olivenöl zum Anbraten
1 mittlere Aubergine, in Würfeln
2 rote Zwiebel, in Spalten
2-3 Knoblauchzehen, fein gehackt
2 mittlere Zucchini, in Würfeln
2 Paprikaschoten, in Stücken
3 große Tomaten, in Stücken
1 TL Gemüsebrühepulver*
5-6 Salbeiblätter
2-3 Zweige Thymian, nur die Blätter
1 Zweig Rosmarin
Salz, Pfeffer
250g Sonnenweizen* als Beilage (alternativ gekochter Reis)
DIRECTIONS / ZUBEREITUNG
1. Start with the veggies – wash and dry the eggplant and cut it into bite-size pieces. Peel the onions and garlic and cut the onion into wedges and chop the garlic finely. Wash and dry the zucchini, bell peppers, and tomatoes. Cut everything into bite-sized pieces.
2. Heat up a large Dutch oven* with some olive oil. Add the diced eggplant, season with a little salt, and sauté for a few minutes until the pieces have softened and taken on some color. Push the eggplant to the sides of the pot and add a little more oil. Add the onion wedges and sauté them for some time until they have softened and taken on some color. Next, add the garlic, zucchini, and bell peppers, mix well, and cook for a few minutes, stirring frequently so that nothing burns.
3. While the veggies are sizzling in the pot, you can cook the soft wheat according to the package instructions in salted water – the one we used had to cook for 10 minutes.
4. As soon as the zucchini and bell peppers have softened a little, add the diced tomatoes and mix in. Add the veggie stock powder, sage leaves, thyme leaves, and the rosemary sprig to the pot. Let everything cook over slightly reduced heat for about 6-8 minutes, stirring frequently so nothing burns. The tomatoes should be soft and should have lost some of their liquid. Season with more salt and pepper to your liking.
5. Remove the rosemary sprig before serving, the sage leaves can remain in the veggies. Serve the Ratatouille in bowls with the cooked soft wheat (or cooked rice). We love to add quark or sour cream with herbs along with the veggies.
1. Als Erstes das Gemüse vorbereiten – die Aubergine waschen, trocknen und in mundgerechte Stücke schneiden. Die Zwiebeln und den Knoblauch schälen und in Spaten schneiden bzw. fein hacken. Die Zucchini, Paprikaschoten und Tomaten waschen, trocknen und dann würfeln bzw. in mundgerechte Stücke schneiden.
2. Einen großen (gusseisernen) Topf* mit etwas Olivenöl erhitzen. Die gewürfelte Aubergine dazugeben, mit etwas Salz würzen und einige Minuten anbraten, bis die Auberginenstücke weicher geworden sind und Farbe bekommen haben. Die angebratene Aubergine an den Rand des Topfes schieben und noch etwas Öl dazugeben, dann die Zwiebelspalten dazugeben und einige Zeit anschwitzen lassen, bis sie weicher sind und etwas Farbe bekommen haben. Als Nächstes Knoblauch, Zucchini und Paprikaschoten dazugeben, alles gut vermengen und einige Minuten anbraten lassen, dabei immer wieder umrühren, damit nichts anbrennt.
3. Während das Gemüse im Topf brutzelt, kann man auch schon den Sonnenweizen nach Packungsanleitung zubereiten – bei uns musste er 10 Minuten köcheln.
4. Wenn die Zucchini und Paprika etwas weicher sind, die gewürfelten Tomaten dazugeben und untermengen. Gemüsebrühepulver, Salbeiblätter, die Blättchen des Thymian und den Rosmarinzweig ebenfalls in den Topf dazugeben. Alles für 6-8 Minuten bei leicht reduzierter Hitzezufuhr köcheln lassen, dabei immer wieder umrühren, damit nichts anbrennt. Die Tomaten sollten einiges an Flüssigkeit verloren haben und schön weich sein. Das Gemüse nach Belieben mit Salz und Pfeffer würzen.
5. Vor dem Servieren den Rosmarinzweig entfernen – die Salbeiblätter können im Gemüse bleiben. Zusammen mit dem Sonnenweizen (alternativ Reis) in Schüsseln servieren. Dazu passt etwas Kräuterquark.
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Here is a version of the recipe you can print easily.
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Easy Ratatouille with Soft Wheat (Sonnenweizen)
- Prep Time: 00:10
- Cook Time: 00:20
- Total Time: 00:30
- Yield: 4 1x
- Category: Dinner
- Method: -
- Cuisine: International
- Diet: Vegetarian
Description
Simple and easy – this Ratatouille with Soft Wheat is healthy and delicious. The perfect dish for summer if salad has been on the menu too often already…
Ingredients
some olive oil for frying
1 medium eggplant, diced
2 red onions, sliced
2-3 garlic cloves, finely chopped
2 medium zucchini, diced
2 bell peppers (red or yellow), chopped
3 large tomatoes, chopped
1 tsp. veggie stock powder*
5-6 large sage leaves
2-3 sprigs of thyme, leaves only
1 sprig of rosemary
salt, pepper
9 oz. (250g) soft wheat* as a side (or cooked rice)
Instructions
1. Start with the veggies – wash and dry the eggplant and cut it into bite-size pieces. Peel the onions and garlic and cut the onion into wedges and chop the garlic finely. Wash and dry the zucchini, bell peppers, and tomatoes. Cut everything into bite-sized pieces.
2. Heat up a large Dutch oven* with some olive oil. Add the diced eggplant, season with a little salt, and sauté for a few minutes until the pieces have softened and taken on some color. Push the eggplant to the sides of the pot and add a little more oil. Add the onion wedges and sauté them for some time until they have softened and taken on some color. Next, add the garlic, zucchini, and bell peppers, mix well, and cook for a few minutes, stirring frequently so that nothing burns.
3. While the veggies are sizzling in the pot, you can cook the soft wheat according to the package instructions in salted water – the one we used had to cook for 10 minutes.
4. As soon as the zucchini and bell peppers have softened a little, add the diced tomatoes and mix in. Add the veggie stock powder, sage leaves, thyme leaves, and the rosemary sprig to the pot. Let everything cook over slightly reduced heat for about 6-8 minutes, stirring frequently so nothing burns. The tomatoes should be soft and should have lost some of their liquid. Season with more salt and pepper to your liking.
5. Remove the rosemary sprig before serving, the sage leaves can remain in the veggies. Serve the Ratatouille in bowls with the cooked soft wheat (or cooked rice). We love to add quark or sour cream with herbs along with the veggies.
Notes
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